Directions

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans and salt; gradually add to the creamed mixture. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.Yield: about 3 dozen.

Originally published as Caramel Creams in Best of Country Cookies
1999, p97

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans and salt; gradually add to the creamed mixture. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.Yield: about 3 dozen.

Originally published as Caramel Creams in Best of Country Cookies
1999, p97

Reviews forCaramel Creams

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oksana_n User ID: 626090844796

Reviewed Nov. 3, 2013Edited Nov. 6, 2013

"Love this recipe as is but to add variety 2nd time I made it I used touch of nut meg, used 1/3 cup pecans, 1/3 walnuts and 1/3 almonds. Also after arranging them on a baking sheet I pressed center of each and add drop of cherry preserve, then baked as instructed (did not make a caramel filling). Everyone who tried it asked for more - thank you for this wonderful and super easy to make recipe"

MY REVIEW

mamaha24 User ID: 611426187345

Reviewed Oct. 22, 2013

"Yum! These are heavenly! The pecan shortbread cookies have a buttery, nutty flavor. The browned butter frosting is a nice complement. I added a couple of drops of maple extract to the frosting too, which was delicious. To spikeg007: I removed the first batch of cookies from the baking pan almost right away. With the second batch, I took the pan out of the oven but got busy and let them sit until they were mostly cooled. I had trouble with those crumbling as I removed them from the pan. My recommendations: cut them slightly larger than 1/4" thick, be very careful not to overbake, and move to a wire rack to cool while they are still warm and pliable. As for the tasting "like crap," I guess I can't help you much because I think these are VERY good :) I cut my cookies a little thicker than the recipe recommended and ended up with approximately 24 sandwiches (trying to account for the ones I ate during the assembly process :)"

MY REVIEW

Htpepper User ID: 205078041690

Reviewed Oct. 22, 2013

"definitely not caramel, but definitely tasty!!"

MY REVIEW

ssbuxton User ID: 735305280053

Reviewed Oct. 22, 2013

"Excellent cookie. Thank you. The rudeness of some other reviews is very disappointing."

MY REVIEW

Kbram User ID: 696286680784

Reviewed Oct. 20, 2013

"Delicious cookie. It is now in my husbands top three favorite. easy to make, frost, and assemble."

MY REVIEW

spikeg007 User ID: 418043631889

Reviewed Oct. 20, 2013

"I must have done something wrong. My cookies turned into crumbs as soon as they were touched and taste like crap. I didn't use the filling because the cookies did not stay in one piece long enough to put the filling on them. I'm sure I followed the directions. If anyone has a suggestion as to what went wrong I'm all ears."

MY REVIEW

ske40 User ID: 609450680052

Reviewed Oct. 14, 2013

"In no way are these "caramel." The filling is made from "browned butter" not caramelized sugar. Confectioner's sugar is also not an ingredient in the making of caramel. You can put a name on anything - doesn't necessarily make it that!!"

MY REVIEW

doylescott User ID: 723072131885

Reviewed Oct. 14, 2013

"these cookies should be outlowed. they did not last 15min. thank you tast of home. loved them. will make more next time. [email protected];com"

MY REVIEW

dovecanyon User ID: 655906862099

Reviewed Oct. 14, 2013

"To Iva_83 : caramel is made of sugar, brown sugar, butter & cream (google 'caramel recipe'), so the balance of ingredients in these excellent cookies gives them the caramel flavor. I don't use the filling, as they are perfect alone with a glass of milk or cup of tea/coffee. Everyone who tastes them, loves them. Any finely chopped nuts will work, as will toffee-bits."